Editing Suet (section)

==Use==
===In cuisine===
{{nutritionalvalue | name=Suet | kJ=3573 | protein=1.50 g | fat=94 g | carbs=0 g | satfat=52 g | monofat=32 g | polyfat=3 g | opt1n=[[Cholesterol]] | opt1v=68 mg | zinc_mg=0.22 | opt3n=[[Selenium]] | opt3v=0.2 mcg | right=1 | source_usda=1 | note=Fat percentage can vary. }}

As suet is the fat from around the kidneys, the connective tissue, blood and other non-fat content must be removed. It must be refrigerated prior to use and used within a few days of purchase, similar to raw meat.

Pastry made from suet is soft in contrast to the crispness of [[shortcrust pastry]], which makes it ideal for certain sweet and savoury dishes.

Suet is found in several traditional British dishes, such as the sweet baked puddings [[jam roly-poly]] and [[spotted dick]]. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking. In the savoury dish [[steak and kidney pudding]], a bowl is lined with a suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat. The pudding is then steamed for approximately four hours before serving. Suet is also an ingredient of traditional [[mincemeat]], which is also referred to as 'fruit mince'.

Due to its high energy content, cold weather explorers use suet to supplement the high daily energy requirement needed to travel in such climates. Typically the energy requirement is around 5,000–6,000 [[Calorie|Cal]] per day for sledge hauling or dog-sled travelling.<ref>[http://jn.nutrition.org/content/53/4/575.full.pdf Nutritional Requirements in Cold Climates] {{Webarchive|url=https://web.archive.org/web/20151013192815/http://jn.nutrition.org/content/53/4/575.full.pdf |date=2015-10-13 }}, Rodahl, Kaare; JN - The Journal of Nutrition</ref> Suet is added to food rations to increase the fat content and help meet this high energy requirement.

{{Comparison of cooking fats}}

====Suet-based recipes====
<!-- Please keep entries in alphabetical order -->
{{div col|colwidth=15em|small=yes}}
* [[Christmas pudding]]
* [[Bedfordshire clanger|Clangers]]
* [[Clootie dumpling]]
* [[Dumpling]]s
* [[Haggis]]
* [[Jamaican patty]]
* [[Kishka (food)|Kishka/Kishke]]
* [[Mincemeat]]
* [[Pemmican]]
* [[Rag pudding]]
* [[Spotted dick]]
* [[Steak and kidney pudding]]
* [[Suet pudding]]
* [[Chapli Kabab]]
* [[Sussex pond pudding]]
* Suet-crust [[pastry]]
* Windsor pudding
{{div col end}}
<!-- please keep entries in alphabetical order -->

===In bird feed===
{{main|Suet cake}}
[[File:Sitta canadensis CT3.jpg|thumb|right|[[Red-breasted nuthatch]] feeding on suet]]
[[suet cake|Cakes of suet]] are popularly used for feeding wild birds and may be made with other solid fats, such as [[lard]]. Rolled oats, [[bird food|bird seed]], cornmeal, raisins, and unsalted nuts are often incorporated into the suet cakes.<ref>{{Cite web|url=http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|archive-url=https://web.archive.org/web/20100905204107/http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|url-status=dead |title=Attractwildbirds.com|archive-date=September 5, 2010}}</ref>